John Myers
My Sauerbraten with Red Wine
The perfect my sauerbraten with red wine recipe with a picture and simple step-by-step instructions.
- 2 tsp Colorful peppercorns
- 3 tsp Yellow mustard seeds
- 1 tsp Coriander
- 1 piece Chilli pepper
- 1 tsp Juniper berries
- 4 piece Bay leaf
- 5 piece Cloves
- 1 bunch Soup greens fresh
- 2 piece Onions
- 0,75 liter Dry red wine
- 125 ml Vinegar
- 2 pinch Cinammon
- 1 tsp Dried marjoram
- 2 piece Garlic clove peeled and bumped
- Water
- 1 kg Beef roast meat (fe) fresh
- Mix red wine and vinegar, add the spices, bring to the boil briefly and allow to cool. Wash the meat, dab with a kitchen towel and cover with the marinade in a suitable bowl and chill for 3-4 days. Please turn several times so that the marinade can soak in.
- After the steeping time, remove the meat from the marinade, pat dry and rub in a little salt and pepper from the mill. Sear it on all sides in the roasting pan and deglaze with some of the marinade. Then the whole thing should stew for 5 hours. Add the rest of the marinade every now and then if too much liquid has evaporated.
- After the braising time, wrap the roast in aluminum foil and keep it warm. In the meantime, pass the gravy through a sieve and thus free from the spices and such. Tie with potato starch or brown sauce thickener. Voilà, the roast is ready. It is served elegantly on a platter, the sauce in a sauce boat. My red cabbage and dumplings or potatoes go well with it.
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